Cover and cook on high for 4.5 hours, stirring once or twice partway through.

I assume the original recipe to be divine, as obviously that was my original intention because it sounded so delicious. But I’m pretty proud of what I ended up with!

As a side / explanation for why I used “less fresh” things than the original recipe – I’m currently going through a phase of attempting to empty out my pantry and refrigerator as much as possible before buying more food. Hence how this recipe got altered in the first place… I didn’t have lentils so I just told myself “the rest of the recipe sounds pretty doable with what I have, lets see how this goes”, which has been my dinner cooking motto as of late. Luckily this particular endeavor ended up going over really well – to the point that the leftovers barely lasted into the next day between the 3 people in my family eating multiple bowls for multiple meals as soon as I made it.

I would add, the quinoa did continue to expand once in the fridge and the next day it was much more akin to a chili texture than it had been the first night I made it. My picture doesn’t show the tortilla chips that we crushed up with it, but I would recommend adding them for a little variety in texture.

I hope you all enjoy! Let me know what alterations you might make to the recipe or how yours ended up if you make it any time soon!!